Saturday, 29 September 2012

Moist, soft cake filled in with cinnamon and walnuts paste that is the shortest description of those delightful muffins. Perfect tea time treat. The recipe comes from 'Muffins sampler' by Jan Siegrist.

Ingredients for walnut paste:

100g brown sugar

80g chopped walnuts

2 tbsp flour

1 tsp cinnamon

2 tbsp butter

Chop the walnuts. Put them in a small bowl. Then add the sugar, flour and cinnamon. Mix all ingredients together.

Melt the butter in a sauce pan over the medium heat. Pour the butter into a bowl with dry ingredients and stir them all together. Set the mixture aside.

Ingredients for 12-14 muffins:

200g flour

200g sugar

2 tsp baking powder

90g butter

1 egg

200 ml milk

1 tsp vanilla extract

Preheat the oven to 180C. Line muffin tin with paper cases.

In a bowl put flour, sugar, baking powder and butter. Mix it with your fingers until crumbly. In a measuring jug whisk the egg, add milk and vanilla. Pour the wet ingredients into a dry ones. Stir until just moist.
Spoon the batter into muffin cups about 1/3 full. Then add about 2 teaspoons of walnut mixture to each cup. Top with remaining batter to fill each cup 2/3 full. Sprinkle the remaining nut mixture over the batter in each cup.
Bake for 20 minutes. When ready keep in the muffin tin for a few minutes then transfer to the wire rack to cool down. Enjoy !

Friday, 28 September 2012

The Aloha muffins have the flavor of summer. Packed with coconut, orange, pineapple remind about exotic holidays, sun... They are easy to make so everybody can have their exotic taste in home. The recipe come form 'Muffin sampler' by Jan Siegrist.

Saturday, 8 September 2012

Those savoury muffins are like buns. They can be served with soups, stews or sliced and spread with butter. The recipe comes form ' Home baking cookbook'.

Ingredients for 12 muffins:

115g flour

1 tsp soda

1 tsp baking powder

1 tsp salt

225g cornflour

120g grated Cheddar cheese + some to sprinkle on the top

55g melted butter

2 eggs

1 clove of garlic

300 ml milk

Preheat the oven to 200C. Line muffin tin with paper cases or grease the muffin tin holes.

Into a big bowl put the flour, baking powder, soda, salt and cornflour. With a spoon stir all ingredients together. Set aside.

Grate the cheese if you haven't got already grated. Add the cheese into a bowl with dry ingredients.

Melt the butter and set aside to cool down. Crush the garlic.

Brake the eggs into a separate bowl. Whisk them with a fork. Add the milk, butter and garlic, stir them together. Pour this mixture into the dry ingredients mixture. Stir all ingredients together until just combined.

Spoon the batter into muffin tin. Sprinkle each muffin top with gated cheese. Bake for 20 minutes until well risen and golden on the top. Leave them in a baking tin for a few minutes then transfer to the wire rack to cool down. Enjoy !

Sunday, 2 September 2012

The recipe comes form this blog. I think is great to bake one bite cheesecakes. They easy to remove from paper cases and served on the plate or can be eaten straight for paper case with a spoon. Those cheesecakes are creamy, delicate with sharp taste of your favourite jam on the top. It is not difficult to prepare them just baking and cooling down period takes some time.

Ingredients for 11 mini cheesecakes:

cake layer:

140g digestive biscuits

3 tbsp melted butter

cheese layer:

500g cream cheese

6 tbsp icing sugar

1 egg

1 tbsp flour

your favourite jam

Preheat the oven to 180C. Line muffin tin with paper cases.

To prepare the cake layer melt the butter and set aside to cool down. In a meantime crush the biscuits. Place the biscuits in a bag, seal carefully and crush the biscuits with rolling pin. Put the crumbs into a bowl add melted butter and stir well. With a spoon put the wet crumbs on the bottom of each paper case about 1 cm thick. Set aside.

Into a big bowl put the cream cheese, sugar, egg and flour. Stir well until smooth and creamy. Spoon the cheese mixture over biscuit crumbs. Divide evenly among all muffin cases. Finally put one teaspoon of you favourite jam on top of each cheese layer.

Bake for 20 minutes, after that time switch off the oven and open the door but leave the cheesecakes inside. Keep them inside until they cool down. Then transfer to the fridge for at least 30 minutes. It is better to keep them in muffin tin so they stay in shape.